Pasta Florentine

This recipe features in these meal plans: Veggie Frugal Favourites.

A spinach and pasta bake topped with a fluffy egg and Parmesan topping.


  • 80g of cheddar cheese, grated
  • 400g of spinach leaves
  • 4 medium eggs, separated
  • 250g of value pasta shapes
  • 130g of margarine/butter
  • 600ml of milk
  • 60g of plain white flour
  • 2 tbsp grated Parmesan
  • Serves: 4
  • Course: Main Course
  • Preparation time: 5 mins
  • Cooking time: 30 mins
  • Oven temp: 180c
  • Price per person: £1.43
  • Store cupboard: Basic
  • Calories per serving: 842
  • 5-a-day per serving: 1.3
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Pasta Florentine photo

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  1. Preheat the oven. Cook the pasta according to the packet instructions. Drain well and set aside.
  2. Whilst the pasta is cooking, prepare the cheese sauce. Melt the margarine or butter in a saucepan. Stir in the flour and cook over a medium heat for 1 minute. Turn down the heat and add only as much milk as the mixture can absorb to make a slightly smoother paste. Work the paste into a smooth and glossy consistency before adding a little more milk. Repeat until the paste has a creamy consistency. Gradually stir in the remaining milk and turn up the heat. Bring to the boil and simmer, stirring constantly, until the sauce thickens. Stir in the cheddar cheese and season with salt and pepper.
  3. Cook the spinach in boiling water for 30 seconds, or until beginning to wilt. Drain well and mix into the pasta.
  4. Mix half the cheese sauce with the pasta and spinach and season with salt and pepper. Spoon into a large rectangular ovenproof dish and make four shallow wells so that there are even gaps between the edge of the dish, and each of the other wells.
  5. Separate the egg whites from the yolks, being careful not to break the yolks. Whisk the egg whites until they form soft peaks. Spoon the whipped egg whites into the four wells in the pasta and carefully top each with an egg yolk. Spoon the remaining cheese sauce over the dish and sprinkle with the Parmesan cheese.
  6. Bake for 20 minutes, or until the eggs have set and the top is golden brown. Serve immediately.

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